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Decadent Brussels Sprouts Gratin

The Brussels Sprout has never looked (or tasted) so good. This recipe will make a Brussels Sprout lover out of even the most die-hard carnivore.

Course Appetizer, dinner
Cuisine American, French
Keyword Brussels Sprouts, cheese, Gratin, Side Dish, Vegetable
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 210 kcal


  • 1 2 lb bag Brussels Sprouts {halved}
  • 2 tbsp Salted Butter
  • 2 tbsp White Flour
  • 1/2 cup Chicken Stock
  • 1/4 cup Heavy Cream
  • 1/3 cup Shredded Parmesan Cheese
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 pinch Ground Nutmeg
  • 6 oz Shredded Gruyere Cheese
  • 2 tbsp Italian Bread Crumbs
  • Olive oil


  1. Preheat oven to 375 degrees. Meanwhile, bring a large pot of salted water to a boil and boil the Brussels Sprouts for 8 minutes. Remove from the hot water and place in a non-stick 8x8 baking dish or a standard 8x8 baking dish sprayed with non-stick spray.

  2. Melt the butter in a pan over medium heat. Once butter is melted, add the flour - one tbsp at a time - and whisk quickly and constantly, to combine.

  3. Once the butter and flour have thickened and are silky smooth, add the chicken stock and bring to a simmer. 

  4. Once simmering, add the cream and Parmesan cheese and stir to combine. Once the cheese is melted, add the salt, pepper and nutmeg and combine.

  5. Add the cheese sauce to the Brussels and stir to coat the Brussels. Top with the Gruyere cheese. Sprinkle the bread crumbs over the cheese and drizzle olive oil over the bread crumbs. Bake for 15 minutes, until the cheese is brown and bubbly on top. Enjoy!